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Creamy Tuscan Chicken

Pan-seared chicken in a creamy sun-dried tomato and spinach sauce — fancy-looking but embarrassingly easy.

dinner • prep: 5 min • cook: 20 min • serves 4

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ¾ cup heavy cream
  • ½ cup chicken broth
  • ⅓ cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • ¼ cup Parmesan cheese, grated
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Prep the chicken: Slice chicken breasts in half horizontally to make them thinner. Season both sides with Italian seasoning, salt, and pepper.

  2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden and cooked through (165°F). Remove and set aside.

  3. Build the sauce: In the same skillet, add garlic and cook 30 seconds. Pour in heavy cream and chicken broth. Stir in sun-dried tomatoes and Parmesan. Simmer for 3-4 minutes until slightly thickened.

  4. Finish: Add spinach and stir until wilted, about 1 minute. Return chicken to the pan, spooning sauce over the top. Serve immediately.

Notes

  • Storage: Keeps in the fridge for 3 days. Reheat gently on the stovetop — the sauce may thicken, so add a splash of broth.
  • Variations: Add artichoke hearts or swap spinach for kale. Great over pasta or with crusty bread.
  • Tips: Butterflying the chicken breasts ensures they cook fast and evenly.